Egg dum Biriyani

My whole family loves egg , and we often eat also. This time, I tried making this biriyani which I've learned years back, not sure , where did i read or from whom did i borrow this recipe..I found this in my recipe book. Surely, I must say, for once I've listened a good one ... Seriously, this was sooo good and u can always alter the ingredients per choice / taste. Addition of scrambled eggs makes the biriyani more tasty than the regular egg biriyani where we simply add only hard boiled eggs. Yummy !!!


Ingredients :

For Biriyani :

Basmati Rice -- 2 cups
Onion -- 1 cup, julienned
Tomato -- 1 no., Cubed
Green chilly -- 1 no, slit open

Whole garam Masala's :
Cinnamon -- 1 inch piece
Cardamom -- 2 nos.
Cloves -- 2  nos.
Star anise -- 2 nos.
Bay leaves -- 1 no.

GG paste -- 2 tsp
Turmeric powder -- a pinch
Red chilli powder -- 1/4 tsp
Chicken masala Powder -- 2 tsp ( I used eastern brand )
else
Coriander powder -- 2 tsp
Mint leaves -- a handful
Coriander leaves -- a handful
Salt -- to taste
OIl / ghee -- 2 tbsp
Curd / Yoghurt -- 1/2 cup ( thick , add more if it's not sour )

For Egg Masala :

Hard boiled eggs -- 2 nos.
Eggs -- 2 nos.
Onion -- 1/2 cup, finely chopped
Tomato -- 1/2 cup, chopped
Turmeric powder -- a pinch
Red chilli powder -- a big pinch ( acc to taste )
Coriander powder -- 1 tsp
Salt -- to taste

Method :
Soak the basmati rice for 1/2 an hr. Make small slits on the hard boiled eggs and keep aside.To make egg masala :
Break open 2 eggs and whisk it adding salt and all the dry powders. Heat a tava with a tsp of oil and fry the onions for a minute or so till turns golden brown. Add the tomatoes and cook well till it turns mushy. Finally pour in the whisked egg mixture and scramble the eggs . When it's halfway done, add the hard boiled eggs and mix well with the masala. Let the eggs sit in very low heat till the hard boiled eggs bottom turns slightly golden , switch off and keep aside for future use.For Biriyani :
Heat a biriyani pan with oil /ghee and fry the whole garam masala's one by one without burning it. Add the onions and fry till it turns translucent.Add the salt while sauteing onions. Add the GG paste and scald well. Mix in the tomatoes and cook it covered for 2 minutes in medium low flame. Stir in the turmeric powder , red chilli powder and the chicken masala powder and scald well in the masala till the raw smell of the powder disappears. Cook the masala until the oil oozes out.Now mix in the soaked basmati rice ,curd and mix well. Remove the kadai from the heat and place  a dosa pan instead in medium high heat. Once the dosa pan gets heated switch the heat to medium low. Now place the biriyani kadai in the dosa pan and cover the kadai with a lid. Cook th erice until it's 60 % done . Remove the lid and add the scrambled egg mixture along with hard boiled eggs to the biriyani and combine well using a fork . Again close the kadai with the lid and cook for another 5 minutes / until ur biriyani is cooked thoroughly. Remove the kadai from the kadai from the heat and seperate the grain using a fork ..Serve hot with raita..Check out my other dum biriyani varieties with demo pics to have an idea.. Click here


Notes :
I din't bother  getting my rice grainy as we don't like it.Making this biriyani a dum biriyani is totally optional. U can add the scramble egg masla as the top most layer and cook for 10 minutes total.Happy eating guys,

Shanavi